Suitable for dairy free, vegetarian, vedic, and vegan diets.*

Makes 2730 g.

Ingredients

900 g	tofu
30 g	brown rice flour
25 g	asafoetida
45 g	parsley	fresh
	tumeric
75 g	walnut pieces
5 g	oregano
75 ml	rice bran oil
40 g	dill
5 ml	lemon juice
	salt	to taste
	pepper	to taste
1500 g	spinach	cleaned and stemmed

Instructions

Steam spinach until JUST wilted. Drain well and squeeze out excess moisture. Mix dry first, crumble tofu, mix tofu / dry. Add lemon juict to spinach mix with tofu. Oil oven trays and lay pastry. Put in spinach mixture and if enough pastry, cover the pies or cover some and put lattice pastry over the rest to identify. Bake in a oven 200-225 C. Need to get in at least 1 1/2 hrs before service. Cut before serving. Make tray with GF pastry